Yabba - Dabba - Doo! Bedrock Brownies {Recipe}

Disclaimer: This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post Pebbles but all my opinions are my own. #pmedia #PebblesBTS http://cmp.ly/3/8vNxcO.

Sharing bits and pieces (and in this case Pebbles) with your children is part of the fun of being a parent. However, during a trip to Walgreens I picked up a box of Post Cocoa Pebbles and my son pointed to Fred and Barney on the front of the box and asked, "Who's that?"

Oh, Hanna Barbara. We had work to do.

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Kinda a fail on my part I felt for never airing an episode of "The Flinstones," until at least I found very few clips of the classic cartoon online. Thankfully, iTunes gave us some options to make a real formal introduction, but it seemed like unlike the recent surge in my favorite childhood boy bands reclaiming the limelight, the Bedrock buddies I watched as a kid, had slipped into an oblivion.

After my enjoying my own moment of nostalgia, I decided to use the opportunity to talk about the Flinstones' prehistoric period (how people did it then) with a little Cooking 101 using our box of Post Cocoa Pebbles - with both the almost-two-year old and five-year old. (I'm pretty sure my head was full of rocks.)

After a huge fight about who got to stand next to mama in the chair, who got to crack the egg and who got which apron (they are exactly the same color), we began putting together a dessert that we later would call "Bedrock Brownies," a layered "rocky-road type" desert using brownie mix, cheesecake filling, crushed Cocoa Pebbles, marshmallows, chocolate chips, nuts and icing. And you're right, it ain't fat-free.

We talked about measurements, learning patience (all of us during the process), taking turns putting in the ingredients and of course, stiring the mix. Things were going pretty well at this point until my oldest asked if we created another episode of "his cooking show." Always happy to share my blogging adventures with my kids, I was elated to go behind the camera to direct while he set up for his intro...

Unfortunately after about the 20th take, I gave up on this time creating the next Bobby Deen. He was tired, I was tired and by this time the toddler had escaped with a couple of tastes of the mix and fled to the living room to play with her dolls. We just needed these sweeties to get done so we could break "brownies" together.

In the meantime, I've also added a link here for a $1 off 2 boxes of Post Pebbles at Walgreens, so you too can create this Yabba-Dabba delicious dessert that is creamy, chocolately and crunchy. It's so good you might consider running your car around the block with your bare feet in order to burn off the calories just so you can have another one.

Heat oven to 350 degrees F. But­ter the bot­tom and sides of a 9x13 pan.

In mix­ing bowl, com­bine the ingre­di­ents for the bot­tom layer until mixed well. Press/spread bat­ter into the bot­tom of the pre­pared 9x13 pan. Set aside.

For the second level, in mix­ing bowl, beat the soft­ened cream cheese, gran­u­lated sugar, 1/4 cup soft­ened but­ter, 2 table­spoons, 1 tea­spoon vanilla and 1 egg at medium speed until smooth. Stir in the 1/4 cup pecans and pour over choco­late layer in bot­tom of pan. Sprin­kle the choco­late chips over the cream cheese layer.

Now layer the crush Cocoa Pebbles over the cream cheese covering the last layer.

Bake 26–28 min­utes, until fill­ing is start­ing to lightly brown on top. Take out of the oven and sprin­kle the mini marsh­mal­lows evenly over the top. Bake an addi­tional 2 minutes.

Mean­while, in a medium saucepan, melt 1/2 cup but­ter over medium heat. Stir in the cocoa and milk. Heat to boil­ing while stir­ring con­stantly. Remove pan from heat, and whisk in the pow­dered sugar. Stir until well blended. Add the vanilla, 1 cup Cocoa Pebbles (and 1 cup chopped pecans.)

When the two min­utes of roast­ing the marsh­mal­lows is fin­ished, remove the pan of rocky road bars from the oven and imme­di­ately pour the frost­ing mix­ture over the marsh­mal­lows. Spread evenly to cover and let cool 30 minutes.

Refrig­er­ate about 2 hours to set. Cut into small squares. Store in the refrigerator.